heat a griddle pan until smoking. Drizzle the soda farl slices with olive oil
season
to taste
with salt and freshly ground black pepper and place onto the hot griddle to char-grill for two minutes on each side.
For the poached kipper
place the milk
onion
bay and thyme into a wide shallow pan. Bring up to a low simmer and allow to infuse for a few minutes.
Add the kipper and poach for five minutes
or until heated through
then remove the kipper and set aside in a warm place.
To make the sauce
melt the butter in a frying pan over a medium heat. Add the onion and garlic and fry for two minutes to soften.
Add the mustard and vinegar and cook for two minutes.
Add the cream and bring to a simmer and simmer for five minutes
until thickened and reduced.
To make the poached egg
place the water and vinegar in a saucepan and heat to maintain a gentle simmer. Swirl the water with a spoon to create a whirlpool effect. Gently add the egg and poach for three minutes
or until cooked to your liking. Remove with a slotted spoon and carefully rinse with hot water.
To serve
place the two slices of bruschetta onto a warm plate
place the poached egg on one slice and the poached kipper on the other. Spoon the sauce over both.
